Penne With Charred Green Beans

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1/4 cup coarsely chopped walnuts

2 tablespoons walnut oil

1 pound young green beans, cut into 1 1/2-inch lengths

2 shallots, minced

1 large garlic clove, minced

1 tablespoon finely chopped summer savory or flat-leaf parsley

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1 pound penne rigate

4 ounces ricotta salata, crumbled (about 1 cup)

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